Gooseberry Pie I Recipe -
Gooseberry Pie I Recipe

Gooseberry Pie I

Recipe by  

"This is a good introduction to gooseberries for those who are unfamiliar with this fruit."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 pies Change Servings


  1. Stem and rinse berries.
  2. Crush 1/2 cup berries in the bottom of a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries. Cook and stir until mixture boils. Cook for 2 more minutes. Remove from heat, and add in remaining whole berries.
  3. Pour fruit filling into pastry. Adjust top crust , cut slits for escape of steam. Brush with milk and sugar.
  4. Bake at 400 degrees F (205 degrees C) for 35 minutes.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2006

This is the recipe I use, but only use 1 1/2 cups sugar. I usually add a bit of cinnamon before covering with the top crust. My mom uses this recipe, also, and she is famous in the community for her gooseberry pie!

Most Helpful Critical Review
Aug 13, 2007

I really hate to leave a bad review, as others seemed to have so much success with this one, but my results were so poor and disappointing. My pie turned out way, way too sweet! Actually, it is to the point of being almost inedibly and sickly sweet. I even used 2 more cups of gooseberries, as my pie plate is a large one, and the amount of sugar was still too much. I like a pie that is sweet, but also retains a bit of tartness from the berries, and I am sorry to say that this is definitely not it. If I were to make again I would reduce the sugar drastically because as it is now, it completely ruined my hard-picked berries. *update: In addition to the horrible sweetness of this pie, the filling never set, either. I thought a day in the fridge would fix it, but it didn't and I wound up having to tip my pie over the sink to drain out all the liquid. Luckily for me the crust recipe I use yields a sturdy base that didn't go mushy on me, otherwise I would have had to throw the whole thing away. I hate the pie, but my husband has taken on eating it because neither of us is very keen on wasting valuable time, effort and ingredients. I had given this 2 stars, but now it's definetly a 1... should be a zero, though.


22 Ratings

Jul 20, 2008

A fine pie, but not enough gooseberries to fill a 9" shell. Used 4c of gooseberries, increased tapioca to 4tbl, decreased sugar to 1 1/2c.

Jul 21, 2010

Recipe was very good BUT definitely too sweet as other reviewers say. I cut it back to 1.5 cups of sugar and it was still too much. I suppose it will depend on how ripe your gooseberries are. My parents have their own bushes, so mine were very ripe and very sweet. In my situation 1 cup of sugar would have been enough. I would advise between 1 cup sugar for very sweet very ripe berries to 1.5 cups for tart firm berries. Otherwise, nice simple recipe, loved the pie. The filling is typically thick for a fruit pie. If you like yours more congealed toss in an extra Tbls of tapioca. Final remark - depending on how you like your pies done, you may want to add 5 minutes to bake time.

Jul 09, 2003

This pie was great. It was not tart like some of the other Gooseberry pie recipies I have tried. My husband and my kids raved over it.

Sep 01, 2005

I had just bought some gooseberries at the farmer's market and had no time to make jam. I made it and we just loved it! It is very sweet so I might cut down on the sugar next time and very rich but we savoured every bite!

Feb 24, 2003

A unique taste. Half my family found the tapioca a bit grainy. It is VERY juicy, perhaps the tapioca did not dissolve enough (it may need more time boiling on the stove than the recipe suggests). However despite the juice in the bottom of the pie pan, it did not taste fact it tasted great. Perhaps using frozen (all be it thawed and drained) berries had something to do with this. A keeper, but it is not your average pie!

Jun 01, 2010

Great recipe! I've also made this same recipe substituting splenda for my grandpa who is diabetic. When making gooseberry pie it is important to know if you have wild gooseberries or not--the "tame" kind taste very differently than wild gooseberries.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Blackberry Pie I

See how to make a simple pie using fresh or frozen blackberries.

Strawberry Rhubarb Custard Pie

See how to make a super-simple strawberry-rhubarb pie.

Grandma's Fresh Blackberry Pie

What's cooking in Portland? Sarah's grandma’s juicy blackberry pie.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States